Rookie Posting - Hi

Discussion in 'Roll Call' started by princess, Jul 29, 2010.

  1. princess

    princess Smoking Fanatic

    Here's the stuff:

    History:

    I have been making sausage since I was old enough to walk. (I can remember standing on a chair to be tall enough to turn the hand crank on my Busha's meat grinder!)  In our house, the men brought the meat home, but it was the ladies who processed it! From Irish Bangers to Polish Kielbasa to Greek Loukaniko. If it is a sausage, I love it! 

    I currently live in Lafayette, Indiana with my husband, toddler boy & assorted animals.

    Equipment:

    Five years ago, Santa brought me a very nice Propane Grill. (I was a good girl.)

    Last year, Santa brought me a Weston 38" vertical Propane Smoker. (I must have been a very good girl!)  I am just about dizzy with all the things I can do with my smoker!

    I use a broken fridge in my consistently chilly 60 degree basement (with deep pans of saltwater for humidity) to hang meat to cure. Pancetta is a personal favorite.  I firmly believe in technology to keep me safe... I use digital scales to measure cure mixes to a tenth of a gram, calibrated hydrometers & digital thermometers (with remote alerts!) so I do not have to take chances.

    Books:

    I am a long standing member of the "Church of Rytek" and am fortunate enough to have not just read my copy of Charcuterie to dog-eared shreds, I have eaten often at Polcyn's Cinco Lago in Milford, MI. I am currently struggling my way through the Mariansky brothers Art of Fermented Sausage.   

    Meats:

    Pork, beef, chicken, venison & rabbit. In that order. I just bought (7/28/2010) a whole cow and am ordering a dozen bunnies from my butcher. I will try anything, once. I ascribe to the belief that the only part of a pig you can't use is its squeak.

    Next Up:

    I have to deal with this beef I bought!  Whew! I will be brining the rabbits, then barding them with pork fat and probably stuffing the chests with salt pork.

    My projects for the next few months will include emulsified sausage (woo-hoo bologna!) dry salami & **maybe** a prosciutto or two, if I feel adventurous.

    What I Need:

    Advice. I read voraciously, but that only goes so far. I don't have a fraction of the experience some of you have. I need advice on everything from wood chips to preferred tools. I hope to make some friends, learn some recipes & share what little info I have.

    Cheers!

    -Princess
     
  2. werdwolf

    werdwolf Master of the Pit OTBS Member

    Welcome and enjoy.  Sounds to me like you have lots of info to share.  The dry curing meats sounds interesting.
     
  3. princess

    princess Smoking Fanatic

    Thanks!  :)  I am really glad to have found this site.  Dry curing is just one of those things for me. I want to know how to preserve all kinds of food without needing my fridge. Maybe that's the Laura Ingalls Wilder part of me! Ha-ha!

    I should have mentioned: I do not own a dehydrator YET and may ask Santa for that this year. For now, I'll just stick to twine and my basement.  Where in NoHio are you?
     
     
  4. meateater

    meateater Smoking Guru SMF Premier Member

    Holy Moly! Ya got a sister? [​IMG]  Your gonna like this place.
     
  5. bmudd14474

    bmudd14474 Guest

    Well hello there and welcome to SMF. Nice write up there. I would encourage you to ask as many questions as needed if you cant already find the information in the forum.

    Again Welcome
     
  6. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    welcome to smf  ;ots of good people and info here
     
  7. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Um... Hi, my names Johnny I can toss a slab of meat into a smoker.... and that's about it....

    Dang! Welcome to the forum and you got way more knowladge and gumption than me and I've been kicking around her for over a year now.... lol. Course my two girls would freak if I brought home a whole dead rabbit - something about them being cute and fluffy. [​IMG]
     
  8. scarbelly

    scarbelly Smoking Guru OTBS Member

    Welcome to SMF and I can not wait to see your posts - I have both of the bibles with lots of dog eared pages> Glad to have ya here
     
  9. princess

    princess Smoking Fanatic

    Both!!?? Whoa!! I just have the one Rytek Kutas Great Sausage Recipes And Meat Curing.  Or is Charcuterie is other bible?  Am I missing something good?

    Let me ask this question differently: Other than Kutas & Charcuterie... What books do my smoking meat friends recommend? Is there one specifically on drying meat or on processing game meat that you really like?
     
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    Welcome Princess!

    Sounds like you will be a really great addition to the family !

    Bearcarver
     
  11. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Welcome to the forum.  I'm sure you are going to be a valuable addition to the family.  Just remember that we all enjoy qview (pictures).
     
  12. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Hello, and welcome to the SMF. Very nice introduction, I will be looking forward to your future postings. It's all good my friend.
     

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